Autumn Jewel Salad

• 6 tablespoons walnut oil
• 3 tablespoons pomegranate molasses
• 2 tablespoons white verjus
• 2 cups arugula, torn into small pieces
• 1 cup radicchio, torn into small pieces
• 2 cups mixed baby salad greens
• 2 Fuyu persimmons, sliced
• 2 cups seedless red grapes, halved
• 1 cup pomegranate seeds
• 2/3 cup toasted whole almonds
• 1/2 cup soft goat cheese, crumbled

1. Combine the walnut oil, pomegranate molasses, and verjus in a small jar and shake to emulsify.
2. Arrange the salad ingredients beautifully, making a bed with the arugula, radicchio, and greens, setting the persimmon slices on top, and scattering the remaining ingredients artistically over all. It's nice to make this salad on individual plates so that your gorgeous arrangement doesn't get ruined when people serve themselves.
3. Drizzle the dressing over the salad.

walnut oil, pomegranate molasses, white verjus, arugula, radicchio, mixed baby salad greens, persimmons, red grapes, pomegranate seeds, almonds, goat cheese

Taken from food52.com/recipes/1548-autumn-jewel-salad (may not work)